This no-bake Easter Paskha is pure celebration — sweet pressed cheese, butter, and cream, scented with vanilla and lemon rind and shaped into a mold. The draining does the work while you sleep, and the almonds on top make it festive. It's the centerpiece the holiday table deserves.
A Taste of Tradition: The Ultimate No-Bake Easter Paskha
Step into a cherished Easter tradition with this breathtaking Paskha recipe! Imagine a dessert so rich, so creamy, it’s practically a cheesecake without the crust. This no-bake, sweet cheese delicacy is a true showstopper. While it requires a little patience over two days, the result is a divinely smooth, tangy, and sweet masterpiece that is absolutely worth the wait. Let’s create a new tradition in your kitchen!
Ingredients
• Serves 15 to 18
• 5 large egg yolks
• 3 cups / 600g (21.2 oz) granulated sugar, divided
• 1 cup / 240ml whole milk
• ½ tsp / 2.5ml (0.1 fl oz) vanilla extract
• ¾ cup / 170g (6 oz) unsalted butter, softened
• 3 lbs / 1.35kg (2.98 lb) hoop or farmer cheese
• ½ cup / 120ml (4.1 fl oz) heavy cream
• 2 tsp / 10ml grated lemon rind, from about 1 large lemon
• ½ cup / 65g (2.29 oz) finely chopped blanched almonds, optional
Instructions
1. In a medium saucepan, beat the egg yolks with 1 cup / 200g (7.1 oz) of the sugar until the mixture is pale yellow and fluffy. Stir in the milk and vanilla extract. Place the saucepan over very low heat and cook gently, stirring constantly, until the custard thickens enough to coat the back of a spoon. This can take up to 20 minutes—be patient and do not let it boil. Remove from heat, add the softened butter, and continue stirring until it has completely melted. Set the custard aside to cool completely, whisking it occasionally to maintain a smooth consistency.2. While the custard cools, press the farmer cheese through a fine-mesh sieve into a large bowl. This step is crucial for a silky-smooth texture. In a separate bowl, use a mixer to whip the heavy cream until stiff peaks form. Once the custard is completely cool, beat in the remaining 2 cups / 400g (14.1 oz) of sugar, followed by the sieved cheese and the grated lemon rind. Gently fold in the whipped cream until just combined. If using, stir in the chopped almonds now.3. Prepare your mold. Line a large colander (or a traditional pyramid-shaped Paskha mold) with a double layer of muslin or at least 6 layers of cheesecloth, leaving plenty of overhang. Pour the cheese mixture into the lined colander. Fold the overhanging cloth neatly over the top of the mixture, pulling it tightly. Place a small plate on top that fits just inside the colander, and set a heavy weight on the plate (a few cans or a cast-iron pan work well).4. Place the entire setup (colander, plate, and weight) over a deep bowl to catch the whey that will drain out. Transfer it to a cool place or the refrigerator for 24 to 36 hours. The Paskha is ready when it feels firm to the touch and holds its shape.5. To serve, carefully remove the weight and plate. Unwrap the top of the Paskha and invert it onto a serving platter. Gently peel away the cheesecloth. Decorate as desired and serve chilled, cut into small wedges or slices. It pairs beautifully with a sweet yeast cake like Kulich.
Nutritional Information
• Disclaimer: The following is an estimate per serving, based on 18 servings. Actual values may vary.
• A decadent and rich holiday treat, best enjoyed in small portions.
• A good source of calcium from the high concentration of cheese and milk.
• Provides protein from dairy and eggs.
Pro Tips
• for Perfect Paskha
• For the smoothest, most luxurious texture, do not skip sieving the cheese. Pushing it through a fine-mesh sieve is the secret to eliminating any graininess.
• When making the egg yolk custard, use the lowest possible heat and stir constantly. This prevents the eggs from scrambling and ensures a silky-smooth base for your dessert.
• Be patient with the draining process. Allowing the Paskha to drain for the full 24-36 hours is vital for developing its dense, firm texture that slices beautifully.
• Feel free to customize! Swap the almonds for chopped pistachios, or add ½ cup of golden raisins or finely chopped candied fruit along with the nuts for extra flavor and texture.
FAQ
Q: Is this Paskha recipe suitable for vegetarians
A: Absolutely! This traditional Paskha recipe is completely vegetarian. It’s a rich, meat-free dessert made from dairy products like farmer cheese, milk, and cream, along with eggs, making it a perfect centerpiece for a vegetarian Easter celebration.
Q: What can I use instead of farmer cheese for a vegetarian Paskha
A: If you can’t find farmer or hoop cheese, you can use other vegetarian-friendly fresh cheeses. The best substitute is dry-curd cottage cheese or quark, pressed well to remove excess moisture. In a pinch, you could use a block of full-fat cream cheese, but be aware the texture and tangy flavor will be slightly different. Always remember to sieve your chosen cheese for the smoothest result.
Q: Is this vegetarian dessert a good source of protein
A: Yes, for a dessert, this Paskha is a great source of vegetarian protein. The main ingredient, 1.35kg (2.98 lb) of farmer cheese, is packed with protein, and it gets an additional boost from the five egg yolks and whole milk. It’s a decadent but substantial treat.
Q: How should I store leftover vegetarian Paskha
A: Store any leftover Paskha tightly covered with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4-5 days. Due to its high dairy content, we do not recommend freezing Paskha as it can become grainy and watery upon thawing.
More Recipes You’ll Love
- Spinach Ricotta Ravioli
- Tomatoes in Smooth Yogurt TAMATAR RAITA
- A Cabbage Glow-Up! Indian-Inspired Stir-Fried Cabbage
A Taste of Tradition: The Ultimate No-Bake Easter Paskha
Ingredients
Method
- In a medium saucepan, beat the egg yolks with 1 cup / 200g (7.1 oz) of the sugar until the mixture is pale yellow and fluffy.
- Stir in the milk and vanilla extract.
- Place the saucepan over very low heat and cook gently, stirring constantly, until the custard thickens enough to coat the back of a spoon. This can take up to 20 minutes—be patient and do not let it boil.
- Remove from heat, add the softened butter, and continue stirring until it has completely melted.
- Set the custard aside to cool completely, whisking it occasionally to maintain a smooth consistency. 2.
- While the custard cools, press the farmer cheese through a fine-mesh sieve into a large bowl. This step is crucial for a silky-smooth texture.
- In a separate bowl, use a mixer to whip the heavy cream until stiff peaks form.
- Once the custard is completely cool, beat in the remaining 2 cups / 400g (14.1 oz) of sugar, followed by the sieved cheese and the grated lemon rind. Gently fold in the whipped cream until just combined. If using, stir in the chopped almonds now. 3. Prepare your mold.
- Line a large colander (or a traditional pyramid-shaped Paskha mold) with a double layer of muslin or at least 6 layers of cheesecloth, leaving plenty of overhang.
- Pour the cheese mixture into the lined colander.
- Fold the overhanging cloth neatly over the top of the mixture, pulling it tightly.
- Place a small plate on top that fits just inside the colander, and set a heavy weight on the plate (a few cans or a cast-iron pan work well). 4.
- Place the entire setup (colander, plate, and weight) over a deep bowl to catch the whey that will drain out.
- Transfer it to a cool place or the refrigerator for 24 to 36 hours. The Paskha is ready when it feels firm to the touch and holds its shape. 5. To serve, carefully remove the weight and plate. Unwrap the top of the Paskha and invert it onto a serving platter. Gently peel away the cheesecloth. Decorate as desired and serve chilled, cut into small wedges or slices. It pairs beautifully with a sweet yeast cake like Kulich.
- When making the egg yolk custard, use the lowest possible heat and stir constantly. This prevents the eggs from scrambling and ensures a silky-smooth base for your dessert.
